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Beef Udon (Niku Udon) 肉うどん

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    Craving for a steamy bowl of hot noodle soup? This Beef Udon, my-go-to Japanese comfort dish is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory broth. What’s not to love?

    Beef Udon in a bowl.

    When we visited Takayama in Japan this past summer, we enjoyed this warm beef udon noodle soup with Hida beef. This comfort dish is made of warm udon noodles in a savory hot soup, topped with thinly sliced beef seasoned and stir fried. Today we’re going to recreate this Beef Udon recipe back in our own kitchen.

    Watch How To Make Beef Udon 肉うどんの作り方

    Beef udon (Niku Udon) is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth.

    Easy Beef Udon Packed with Flavors

    Despite its simplicity, this beef udon recipe is packed with tons of flavors! The savory dashi broth, well-seasoned beef, caramelized scallion and chewy smooth noodles – that’s all you really need for a well-composed bowl of noodle soup.

    The best part of this recipe (besides it is so delicious!!!) is how easy it is to make at home. We use only basic condiments in most Japanese cooking – soy sauce, mirin, sake – and udon noodles. You can find these condiments at Japanese or Asian grocery stores (and some American grocery stores).

    Beef Udon in a bowl.

    Use Japanese Soup Stock ‘Dashi’ To Make Your Broth for Beef Udon

    For the most flavorful broth for your udon, you will need to make Japanese soup stock known as dashi to complete this dish. I have a complete guide on how to make dashi at home.  The easiest way is to make a big batch so you can use your homemade dashi for this udon soup recipe. The broth will taste much better and you would want to drink up the entire beef udon soup!

    If dashi sounds foreign to you, don’t feel intimidated. You can always take a short cut and use dashi powder or dashi packet instead (which takes 5 minutes. See how we use it). Dashi is much easier to make compared to vegetable or chicken/beef stock and it takes less than 30 minutes to make the broth from scratch.

    Watch How to Make Dashi だしの作り方

    Quick and savory homemade dashi with kombu (seaweed) and bonito flakes.

    Fresh Udon for Best Texture

    Since it’s such a simple dish, fresh udon would taste the best for the noodle soup. But I know fresh udon is not always easily accessible. The second option would be the frozen type. You can find them available at Japanese and many Asian grocery stores, and sometimes at American grocery stores if you are lucky. Other, dried noodles would work fine. 

    Wish to learn more about Udon Noodles? Click here.

    Beef Udon in a bowl.

    Hungry for More Udon Noodle Recipes?

    Don’t miss out these delicious recipes with udon noodles:

    I hope you enjoy making Beef Udon! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!

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    4.66 from 86 votes
    Beef Udon (Niku Udon) | Easy Japanese Recipes at
    Beef Udon
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
    Craving for a steamy bowl of hot noodle soup? This Beef Udon, my-go-to Japanese comfort dish is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory broth. What’s not to love?
    Course: Main Course, Soup
    Cuisine: Japanese
    Keyword: noodle soup, udon noodle
    Servings: 2
    Author: Namiko Chen
    For Beef
    For Soup
    For Toppings
    1. Gather all the ingredients.

      Niku Udon Ingredients
    2. In a small saucepan, add 2 cups (480 ml) dashi and 1 tsp sugar.

      pouring dashi and sugar in a pan
    3. Add 1 Tbsp mirin and 1 Tbsp soy sauce and bring it to a boil.

      Niku Udon 2
    4. Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
      Niku Udon 2
    5. Cut the Tokyo negi (or use sub) and Narutomaki (fish cake) diagonally.
      Niku Udon 4
    6. Cut the Mitsuba (optional) into small pieces and thinly slice one onion/scallion (used for topping).
      Niku Udon 5
    7. Cut the thinly sliced meat into bite size pieces.
      Niku Udon 6
    8. Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost).  If you use dry noodles, follow the package instructions.

      Niku Udon 7
    9. Once the udon is done cooking, drain water and transfer to serving bowls.

      Niku Udon 8
    10. While cooking udon, you can start heating the large frying pan. Once it’s heated, add 1 Tbsp vegetable oil and cook the Negi until tender.

      Niku Udon 9
    11. Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared.
      Niku Udon 10
    12. Once the meat is nicely browned, add ½ to 1 Tbsp sugar and 1 Tbsp soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.

      Niku Udon 11
    13. By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.
      Niku Udon 12
    14. Place the narutomaki (fish cake) and garnish with scallion and mitsuba. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice). Enjoy!
      Niku Udon 13
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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